With heightened concerns about sodium intake and the limited impact of public health campaigns, strategies for reducing sodium in the nation’s food supply are increasingly important.
A new searchable database of over 280 scientific papers looks at flavor, functional and physical modifications to lower sodium intakes. (This database builds from the recent compendium publication on tools and strategies to reduce sodium.) Greater than 97 percent of Americans consume sodium in quantities above limits set for their age and gender. And sodium has been flagged for decades as a nutrient of public health concern for overconsumption. But the functional roles of sodium in baking, preserving, thickening, curing and retaining moisture, all complicate reduction strategies.
IAFNS new database compiles evidence-based strategies for sodium reduction organized by specific categories relevant to the food sector. To access and search the database follow this link: https://iafns.org/sodium-database/.